In addition to the unique cilantro lime rice, this usually has their marinated grilled chicken included, so I am including directions for marinated grilled tofu. This recipe will construct 100 generous bowls.

For the Chicken/Tofu
2 cups vegetable oil
50 chipotle peppers in adobo, finely chopped, about a quart
1/2 cup crushed garlic
1/4 cup ground cumin
1/4 cup dried oregano
3 tablespoons black pepper
25 packages extra firm tofu, drained and cubed OR 25 pounds boneless chicken meat
Mix the marinade, divide all into baggies, refrigerate at least 1 hour. Grill or broil just done.

For the Rice
1/2 cup vegetable oil
25 cup white basmati rice (that is about 12 pounds)
3 gallons water
25 limes, juiced OR 3 cups unsweetened lime juice
3 1/2 cups freshly chopped cilantro
good salt to taste
This much rice, you may want to bake it.
If baking, preheat oven to 350.
Saute the raw rice and lime juice in hot oil for about 60 seconds. Add the water and bring the rice to a boil. Cover. Bake until tender, about 35 minutes, or cook over low heat until the rice is tender and all the water is absorbed.
Add in the cilantro and fluff rice with a fork.

For the toppings
25 cups pinto beans (warmed) 2 #10 cans- I like black beans better
25 cups frozen charred corn (warmed) OR 2 #10 cans
25 cups guacamole
25 cups pico de gallo
150 ounces finely shredded cheese (4 ounces= 1 cup, it is about 1/2 cup per serving)
Assemble the bowls, place a generous 1/2 cup cooked rice and 3 ounces tofu/chicken, in each bowl and top with 1/2 cup each of the toppings. Would not hurt to have Tabasco or Sriracha available on the tables. I would serve with a topping/side of shredded lettuce and tomato salad.